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Cooking & Baking

Old Crank

(5,106 posts)

6. I usually make a quick chicken or turkey stock

Reply to no_hypocrisy (Original post)

Wed Jan 15, 2025, 03:35 AM

Wednesday

While I am cooking the bird.
I normally spatchcock chicken so the back and wing tips go into a small pot with end pieces of carrots and onion, garlic clove some pepper corns loose herbs. Cook well, strain, reduce or thicken, add defatted pan juices. Season if needed.

For normal stock I save the carcasses until I get enough to make a liter or two. I've also made mixed bird stock from combinations of turkey, goose, duck and chicken. Gotta clean out my little freezer every so often.

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no_hypocrisy

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I'm making turkey stock in my pressure cooker now. [View all] no_hypocrisy Saturday OP

What do you put in the stock? I haven't done turkey in years, but love using chicken bones... Hekate Saturday #1

Turkey carcass and any bones from the wings, legs, thighs and the neck no_hypocrisy Saturday #4

What are you going to make with it? Clouds Passing Saturday #2

Turkish Red Lentil soup "Kırmızı Mercimek orbası" is one of the best known among the Turkish Soups no_hypocrisy Saturday #3

Yum. Saved the recipe! I make chicken and turkey stock frequently in the crockpot. Clouds Passing Saturday #5

I usually make a quick chicken or turkey stock Old Crank Wednesday #6